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Directions

Soak the chicken strips in the buttermilk and let it refrigerate for at least two hours. Combine the flour and baking soda in one bowl. In another, whisk the egg with a little water. Place the breadcrumbs and seasonings in a bowl as well. Dip the chicken n the flour, then the egg, then the breadcrumbs. Heat about 3 cups of oil in a pan to fry the chicken. Leave it in the pot for about 10 minutes, until the skin is golden.